jalapeño candied smoked salmon
1/2 Cup hot water
2 Whole Jalapeno, chopped
1 To Taste red pepper flakes
1/4 Cup soy sauce
1/4 Cup sugar
2 Tablespoon garlic powder
2 Tablespoon ground black pepper
8 Cup cold water
1 Whole Salmon Fillet, pin bones removed
1 Cup brown sugar
2 Whole jalapeño
3 Tablespoon Dijon mustard
Brine: Pour hot water, jalapeños, and red pepper flakes into a small saucepan for the brine. Add jalapeños and red pepper flakes to desired heat.
Bring water to a boil and steep jalapeños in hot water for 5 minutes. Add in the rest of the brine ingredients except for the cold water, and stir until sugar is dissolved.
Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.
Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.
When ready to smoke, remove salmon from the brine, rinse off and pat dry.
Glaze: Mix together brown sugar, jalapeños, and dijon mustard in a blender and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.
When ready to cook, set the Z Grill to 180℉ and preheat, lid closed for 15 minutes.
With the skin side down, smoke salmon for 30 minutes.
Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.
Remove from grill and serve. Enjoy!